Think that may well be a vegan thing- I thought five sounded a lot but then counted up mine in my head:Brown basmati, brown long grain, white basmati, wild red, risotto, white easy cook...

Then three, no four counting the crappy instant ones, types of noodles, two types of polenta and only one sort of cous cous (letting the side down there!).

And i thought of another one- multiple jars of the sake thing in bulk-buy drawers. I have a drawer with six jars of tahini, four of Harissa, two pots of n.yeast (running low!) and five bottles of tamari, because they all have to come from Amazon. Which leads me to the other one- heaps of cardboard packaging waiting to be recycled. I just made some into a spice drawer organiser ;)

You want the tofu Xpress for Christmas, even though a) you can use heavy books and stuff and b) it costs heaps to ship to Australia.

Oh, and you squeal excitedly when you see that the Aldi catalogue has seed sprouters (with two sachets included) for $7.99.

Hmmm... I might have to put the Tofu Xpress on my Christmas wish list too! :-) I've been lusting after it but every time I consider finally splurging I always end up baulking at the price of postage. I wish they had an Australian stockist. I think there's enough tofu-eaters here to make it worth their while!

I've just ordered th EZ tofu press, shipping is brutal to the UK but its literally the only option (other than the cook book collection). But SQUEE! Excited, which is either a sign of veganism or insanity!

Have you guys seen this thread with people who had their Xpress break or crack within one or two years? That really made me reconsider buying one. The tread also mentions some alternatives, including DIY options.

My tofu xpress has gotten a LOT of use in the 2.5ish years I've had it. There are a couple of tiny stress fractures (not even from tofu! I tried to fit too much thawed frozen spinach in there... btw, it works great for draining thawed frozen spinach, as long as you don't cram it too full) but it still works. And if it breaks, I will buy another one because I can press tofu in the fridge while I'm at work and come home to ready-to-use 'fu and I love it.

You could actually make this same press yourself with two cutting boards, some stainless steel screw and the plastic screw things and a drill.

I am using two correlle plates on top of each other and one crepe style cast iron pan and my cast iron skillet it works great. Which is why even though I went to Ikea and bought the cutting board and have screw I have not yet made one yet.

_________________"Evolution is a constant process"If God hands you a literal lemon- keep your head up- Build a Lemonade Stand

I use my brita water pitcher as my tofu press. Or a pyrex filled with leftover soup which is usually pretty heavy. Both work awesome.

I do have about 5 types of rice going right now, but three of those are brown. I need long grain and medium grain brown, and then brown jasmine rice too. Plus regular white when you feel like something you used in the olden days and jasmine white to be fancy. I am a recipe follower, so if the recipe calls for a specific rice, I go out and buy it even if I could probably substitute something else.

Joined: Tue Nov 30, 2010 8:03 pmPosts: 6308Location: The State Of No R's

I think a big one is having a cupboard full of glass containers filled with various types of flours, beans, grains and no labels, but you can easily identify what each one is.

_________________"...anarchists only want to burn cars and punch cops."- nickvicious"We'll be eating our own words 30 years from now when we're demanding our legislators outlaw aerosol-based cyber dildo-wielding death holograms."- Brian

Five kinds of rice is pretty impressive when you grew up on the normal American white rice (that my mom used to sprinkle white sugar on):)

My pantry is filled with my mom's canning jars that I borrowed, not to can, but to safely store all my beans and lentils so that I don't have another "pantry moth" invasion. Never used a dry bean or lentil in my life until going plant based earlier this year.

... When nothing is labeled, so you need to be an expert in the traditions and history of the house to know where the cumin is, and which jar in the fridge contains yoghurt (as opposed to mayonnaise) and which of the cheeses is current.